Malaysian Chicken Satay

Step 1

Soak 8 wooden skewers in a bowl of cold water for 10 minutes so they don't burn on the grill.

Step 2

Place each chicken breast on a cutting board and slice horizontally in half to create two thinner pieces, then cut each piece lengthwise into strips about 0.5 inches wide.

Step 3

Thread each chicken strip lengthwise onto a soaked skewer, weaving it back and forth so the meat sits flat along the skewer.

Step 4

Pour 2 tablespoons of soy sauce into a small bowl and squeeze the juice from the lime into the same bowl, stirring to combine.

Step 5

Brush the soy-lime mixture evenly over all sides of the chicken skewers using a pastry brush or the back of a spoon.

Step 6

Pour 0.5 cup of peanut butter into a medium saucepan placed over medium heat and stir constantly for 1 minute until slightly warm and loosened.

Step 7

Add 2 tablespoons of sriracha and stir for 20 seconds until the sauce turns a deeper red-orange color and smells spicy.

Step 8

Pour in 0.5 cup of coconut milk and stir continuously for 2 minutes until the sauce is smooth, glossy, and comes together into a uniform color with no lumps or streaks.

Step 9

Remove the saucepan from heat and let the sauce cool for 1 minute, then pour it into a shallow bowl for dipping.

Step 10

Heat a grill or grill pan to medium-high heat until you can hold your hand 4 inches above the grates for only 3 seconds, about 5 minutes.

Step 11

Place the chicken skewers on the hot grill with space between each one so heat flows around them, and cook for 4 minutes without moving them.

Step 12

Flip each skewer once using tongs and cook for another 4 minutes until the chicken is opaque white all the way through when you cut the thickest piece open.

Step 13

Transfer the skewers to a serving platter and let rest for 2 minutes before serving alongside the peanut sauce for dipping.